Frenched Green Beans

Ingredients

• 0.3 teaspoon pepper black
• 2 lb green beans ends trimmed
• 1.5 tablespoons olive oil 
• 0.8 teaspoon salt 
• 2 teaspoons sherry vinegar 

Equipment

• bowl
• paper towels
• pot
• ziploc bags
• slotted spoon
• funnel

Directions

1. Force beans, trimmed ends first (keeping strings to the side), up through funnel of frencher (if using; see cooks' note, below).
2. Cook beans in 2 batches in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 4 to 5 minutes.
3. Transfer beans with a slotted spoon to a large bowl and toss with salt, pepper, vinegar, and oil.
4. Serve hot or warm.
5. If you do not have a frencher, beans can be halved diagonally.Beans can be frenched (but not cooked) 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.